Started with 6# of raw King Salmon. Skinned and thinly sliced with the grain.
Into a simple brine of 4/1 ratio of dark brown sugar / non iodized salt.
Brined in the fridge for 3.5 hours
Onto the racks for a room drying session of 2 hours.
Out into the Big Chiefs, controlled by a couple PID controllers for a smoke session of 2.5 hours using Alder pellets, starting out at 130 for 1st hour, then bumped to 145* for remaining time in the smoker. Then into the dehydrator for 3 hours at 160*.
Ended up with 2# of finished product. Our fishing buddy better not give all this Jerky away and keep some for the upcoming Salmon season.
And what was for dinner? Go figure!
Sent from my iPhone using Tapatalk
Edited by cmayna - 2/29/16 at 9:10am